Figs with Honey-Yogurt Cream

On many Greek islands, figs are usually poached in a locally produced dessert wine. The combination of red wine, citrus, and spices used here yields equally sweet results. The honey-yogurt cream is similar to an Italian panna cotta.

Preparation

For figs:
Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)

Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.

Test-Kitchen Tip:
Adding softened gelatin to hot cream makes it easier to dissolve. To be sure it is fully dissolved, turn over the spoon or spatula that you are stirring with and run a finger over the hot cream mixture. You should not feel or see any gelatin granules.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

Having just returned from a trip to Greece and Turkey where I had
fabulous honey yogurt ice cream, I thought I would try this recipe. It is fabulous and so reminiscent of what I had in Greece. I think when I make it again I will leave the figs whole so all the seeds do not come out into the sauce. I removed the peel and cinnamon and cloves before serving.